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Icer Job Description Sample

Cake Icer

THE COMPANYRobert Taira founded King’s Hawaiian in Hilo Hawaii 61 years ago and, after capturing the lion’s share of the bakery business on the big island, moved the business to Honolulu in the 60’s. There, King’s Hawaiian became not only the largest bakery business and a successful restaurant, but also the largest customer in Hawaii of the US Postal Service due to the huge mail order business from stateside consumers who craved the Original Sweet Bread. To realize the next vision in his plan, Robert moved the business to Torrance, CA in the early 70’s where it resides today with two restaurants and two bakery plants including one of the most modern in the industry. King’s Hawaiian is continuing to grow and has built a new bakery facility near Atlanta GA that has been live since October, 2011. The company, which is still 100% family owned, is now led by Robert’s son Mark who serves as CEO and continues the family’s long time commitment to irresistible quality and behavioral values that make King’s Hawaiian a great place to work.

SUMMARYUsing a par system, this person is responsible for making cakes for the Sepulveda showcase, Local Place showcase, & customer orders

CORE VALUESExcellence. At $100 million in revenues, we are a large company and we need to strive for excellence in order to maintain our momentum. We may not be excellent all the time, but we must move toward excellence and embrace the change needed to continuously improve.Dignity. Maintaining the Taira family values of treating everyone with kindness and respect. Respecting ourselves and others. Honoring our commitments. Holding each other accountable. Practicing what we preach. Appreciating each others differences. Professionalism.Telling it like it is in a way that can be heard. Be honest. Push back. Give feedback to others about their behavior and how it affects you. Deliver the message in a way that can be “heard” and understood by others – not in an angry, sarcastic or disrespectful way; “energetic vs. emotional.” Share information. Manage conflict vs. avoiding conflict. Take personal responsibility for creating trust within the team.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.1.Assembling cakes by cutting, adding filling, and icing the sides & top of the cakes2.Finishing the cakes with a pastry bag (border) and / or chocolate shavings, crumbs, or fruit glazes3.Prepare and maintain a pre-set inventory of various cake garnishes (chocolate shavings, etc)4.Maintains all cake icer department tools, supplies, & tables clean.5.Reports all equipment problems to the supervisor or manager immediately.6.Helps in training of new employees or employees who change job classifications.7.Cooperate on all matters relating to safety and health in the work area and positively promote safety in our operations.8.Understand and comply with all general and specific safe job procedures that apply to your job.9.Plan and carry out job assignments without creating hazards to yourself and other employees.10. Report all unsafe conditions or equipment immediately.11. Immediately report to your Supervisor/Manager all accidents and obtain first aid for all injuries no matter how minor.12. Report to work physically and mentally ready to do the job. We insist on a substance free environment.13. Understands and follows the safety plan, procedures, evacuation, equipment training, PPE’s, etc.

QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. This individual must be Safety conscience. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION / EXPERIENCE / CERTIFICATES / LICENSES

High School Diploma a plus

Food handling experience would be beneficial, specifically in the baking industry

Ability to add & subtract (basic arithmetic) to work with bakery recipes

LANGUAGE SKILLSAble to read, speak, and understand English for customer orders

PHYSICAL DEMANDSWhile performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk and stoop, and crouch. The employee must regularly lift and/or move up to 25 pounds and occasionally lift or move more than 30 pounds with assistance from co-worker and/or mechanical devices. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENTThe work environment of this position is sometimes chaotic & load. This person will sometimes be working within the production area, which has semi-loud / heavy duty equipment operating in designated areas – reaching anywhere from 85 to 95 decibels. This person will sometimes be required to go in & out of the bakery walk in coolers and freezers – reaching temperatures anywhere from 45 degrees (F) to minus 5 degrees (F). Personal protective equipment will be provided to the employee for excessive noise / temperatures.

Production 2 - Full Time Night

POSITION SUMMARY: Reporting to the Napoleon Bakery Plant Manager or Assistant Managers, this position is responsible for initiating some phases of the operation and assisting in others.

This position will be well versed in majority of the operation in their "home" department. By being more experienced than a Production Level I, this person is able to set the pace of the crew and meet the standards of this higher level position (able to do all of the Production Level I job description of their home department and able to provide assistance in others). Will be required to do some training utilizing the buddy system.

ESSENTIAL FUNCTIONS:1.Handles the duties of a Production Level I person and assists in the various departments in getting the daily production done in a timely manner.2.Uses designated formulas to ensure product quality and consistency.3.Aware of safety to oneself and others on the floor. Being concerned about the cleanliness of the factory.4.Knows how to use the mixers, ovens, divider/rounder, depositors, steam kettle, Mono depositor, bread slicer, pie press, cookie sealer, or other equipment safely. Cleans and cares for the equipment to ensure its long life.5.Maintains cleanliness and sanitation practices and standards at all times.6.The following is a breakdown of the various duties in the individual departments. Each individual will be able to work in any of the departments although they may not know how to do all the job skills required for each department, as required in their own "home" department.

DAY PRODUCTION RESPONSIBILITIES7.Able to use the various equipment, to make up our fillings, icings and pastry shells, such as our mixers, steam kettle, ovens, proof box and other equipment.

COOKIE DEPARTMENT RESPONSIBILITIES8.Scales, mixes, bakes and packages cookies.9.Sets production to ensure that there are enough products on hand to meet the weekly sales.10. During the holidays, ensures that there are enough products on hand to meet seasonal sales and picks up the extra production of the seasonal items that we sell.11. Knows how to operate band sealer, Vemag depenites, and mixers.12. Rotates cookie stock, takes daily inventory, and keeps production log current.13. Able to pack and stage neighbor Island frozen orders in timely and correctly. Also, record properly.

SHEETING ROOM RESPONSIBILITIES14. For the Sheeting Room, knows and uses the operational and safety features of the sheeters and make-up table. To use the guillotine, the individual must be trained and receive permission to handle the equipment from the Bakery Plant Manager.15. Takes inventory of products, correctly store and rotate products. Know the quality that we are looking for in our products.16. Uses the "buddy system" of training in assisting new and current staff to learn new jobs and different positions.17. Checks the orders for the day, ensures all counts are correct, and all products are taken out to at the correct time.18. Takes inventory of stock (e.g., ATOs, CTOs, pretzel danishes, flaky donuts, apples, coconuts).19. Operates and uses the sheeters to sheet our various doughs.20. When needed, mixes various fillings for the napples.

CAKE ICER RESPONSIBILITIES21. Manage the leftover list and calculate that day's production.22. Takes inventory of prepped items and calculates the amount of prep that needs to be done for the week.23. Handle the heavy prep, such as chiffon fillings for guava, passion, strawberry chiffon cakes, graham crumbs, jello, cream cheese.24. Sets up position charts for the day.

SWING PRODUCTION RESPONSIBILITIES25. Proofs and bakes rolls and buns; bakes off other products that swing shift is responsible for.26. Assists grave shift in proofing, filling and baking danishes and other products when necessary.27. Able to proof, bake/fry other products on graveyard's production (e.g., butter rolls, ensemadas, flaky donuts; this is because there is some possibility that the products will be ready before the graveshift starts work.)

LONG SWING PRODUCTION RESPONSIBILITIES28. Sheeting Room - leads the crew in completing the night's donut production.

a. Accurately counts the amounts being made.

b. Correctly and safely sets up the makeup table for the night's production run.

c. Safely operates the sheeter to complete the night's production run.

d. Ensures that the equipment has been properly cleaned and all safety procedures have been followed to ensure a safe shutdown.29. Production Area - assumes any position on the floor, including baking of the pies, pumpkin and custard.30. Be able to assist all phases of the production operation.31. Inventory and Production:

a. Counts and gives management the correct inventory of the leftover of the night's production/leftover which is used to check the amount that are needed to complete the following day's production.

b. Checks and ensures that all the production/leftovers are put in their proper place.

c. Able to inform management and shiftleaders about work that needs to be completed. OTHER FUNCTIONS:32. Be able and willing to work all positions which at times will be doing things out of the ordinary (e.g., being asked and willing to work in the "driver's packer's position", cleaning the restrooms, washing transits or other equipment).

QUALIFICATIONS1.Scheduling: Flexible Available any shift, any day2.Physical Ability: Able to lift 50 to 60 pounds Able to stand for the entire shift3.Mental Ability: Able to do simple math (add, subtract, multiply and do simple fractions) Good planning and organizational skills4.Pre-employment

Requirements: Must also have passed a TB test within 2 years of start date with skin test or 5 years of start date with chest x-ray test5.Environmental Conditions: Able to work in a hot/cold environment There are both ambient temperatures and A/C rooms. The ambient temperature can reach at times in the 100's and the A/C rooms go as low as 50 degrees There are also have walk-in chills and freezers whose temperature go as low as minus 10 degrees6.Education: None7.Experience: Minimum of 2 years of experience as a Production I Any previous bakery experience preferred8.Desired

Skills: Likes to work with hands9.Desired Attributes: Must be willing to learn new ways of doing things Ability to accept constructive criticism and be willing to change Good positive attitude Able to work with people at various skill levels Able to communicate to people at all levels Team player Able to teach, guide, and nurture others

Production 1 - Full Time Day/Night

FCH ENTERPRISES, INC.

POSITION DESCRIPTION

POSITION TITLE:

Production – Level I

STATUS:

Non-Exempt

DATE:

March 2010 (revised)

LOCATION:

Napoleon's Bakery Plant

POSITION SUMMARY:

Reporting to the Napoleon Bakery Plant Manager or Assistant Managers, this position is primarily responsible for assisting other staff members in all phases of operations including the preparation of breads, danishes, donuts and various other bakery items.

ESSENTIAL FUNCTIONS:1.Assisting in the various departments in getting the daily production done in a timely manner.2.Uses designated formulas to ensure product quality and consistency.3.Aware of safety to oneself and others on the floor. Being concerned about the cleanliness of the factory.4.Knows how to use the mixers, ovens, divider/rounder, depositors, or other equipment safely. Cleans and cares for the equipment to ensure its long life.5.Maintains cleanliness and sanitation practices and standards at all times.6.The following is a breakdown of the various duties in the individual departments. Each individual will be able to work in any of the departments although they may not know how to do all the job skills required for each department, as required in their own "home" department.

DAY PRODUCTION RESPONSIBILITIES7.Production:

a. Assists the mixing room in completing the daily production run, such as pounding rounds and cutting brownies, crumb cakes, and corn bread.

b. Set up the boxes for that day's production run and/or make boxes (stapling) to ensure there is enough to meet the day's production; tags boxes.

d. Pans out products for the next day's production; ensures that the counts are accurate.

e. Understands the production counts that are posted on the bulletin boards (2).8.Operates pan washing machines safely and correctly.9.Assist the other departments in doing basic production, such as scooping cookies, shaving chocolate, assisting the sheeting room in production.10. Performs other duties as assigned by management to support the daily operations of the bakery plant.

COOKIE DEPARTMENT RESPONSIBILITIES11. Prepares cookie dough for daily production.12. Bakes, packs, and seals cookies into designated packaging.13. Set-ups, packs and seals the retail turnovers into boxes.14. During the holidays, makes gingerbread people, set-up boxes for Thanksgiving and other holiday production that is needed.15. Assists in the other various departments in completing the day's production. (This staff should be the most flexible of the crew.)16. Performs other duties as assigned by management to support the operations of the plant.

SHEETING ROOM RESPONSIBILITIES17. Works several positions on the make-up table (water, bagging, folding, press and cut, pick-up, forming pretzels danishes and flaky donuts).18. Packs frozen products for storage (flaky donut, pretzels danishes, turnovers, butterhorns and cinnamon danishes).19. Presses and forms dough, roll cinnamon danish, fold butterhorns.20. General clean up includes wiping walls and scrubbing floors.21. Performs general maintenance of the sheeting room equipment.22. Re-stocks supplies such as setting up the butter, making cinnamon mix and paper goods.23. Pans and screens products.24. Makes boxes.25. Assists with the dishwashing and general cleaning of the store.26. Performs other duties as assigned by management to support the daily operations of the bakery plant.

CAKE ICER RESPONSIBILITIES27. Handles production of small items such as eclairs, cream puffs, cupcakes, etc. Utilizes the mixing room mixer to mix pastry cream and pastry topping.28. Ices cakes with simple borders.29. Does set-ups (placing the fillings between cake rounds, such as dobash and chantilly).30. Performs general housekeeping of work areas.31. Assists in the dishwashing area and the general maintenance of the store.32. Performs other duties as assigned by management to support the daily operations of the bakery plant.

SWING PRODUCTION RESPONSIBILITIES33. Works on the bench doing various duties to complete the day's production, including but not limited to cutting and scaling, cutting and rounding, planning of rolls and buns.34. Packs buns and rolls.35. Slices and butters French bread for garlic bread.36. Packs cookies.37. Completes day shift production if necessary.38. Works the dishwashing area, leaving it in a clean condition when finished.39. May be asked to work in other departments or assigned various tasks to assist operations.40. Performs other duties as assigned by management to support the operations of the plant.

GRAVE PRODUCTION RESPONSIBILITIES

This shift is very "position and task" oriented, with time being a critical factor. Shift positions are allocated by the amount of time needed to complete the given task. Each employee will need to be able to meet the times that are established because of the delivery schedule.41. Sheeting Room to work on donut production:

a. Safely work on the make-up table during the donut production; may be trained to set-up the MUT for the donut production run.

b. Screens out that night's donut production, ensuring that the counts are accurate.

c. Knows when to take the donuts on to the production floor to ensure proper proofing, checking it constantly to be sure that there is no overproofing of products.

d. Clean up the equipment after the night's production.

e. Uses the Edhard Depositor to pump Long Johns and filled donuts

f. Packs products accurately.42. Pie Press

Set-ups and uses the pie press to make the night's production of pie shells and top:

a. Fill the pie shells and top.

b. Covers the filled pie shells.

c. Places the night's production of pie shell and filled pie away properly.

d. Cleans equipment after use.43. Donut Fryers to work on the donut fryers:

a. Checks the yeast-raised donuts for quality and proof time.

b. Fries donuts properly. In an emergency, must be able to fry the total production.

c. There are two donut stations, one for yeast raised with two fryers; one person works on two fryers. There is another fryer for cake donuts (one person works here).

d. Times donuts so packers will have an easier time packing.

e. Cleans equipment and area around the fryers.44. Danish - set-ups, bakes, finishes off production:

a. Accurately makes the amounts of each flavor of danish.

b. Proofs the danish correctly.

c. Bakes the products in each of the ovens; each oven has its own set of "rules".

d. Packs the danishes accurately by stores.

e. Cleans and stores equipment properly.45. Bread

As a helper, assists in the night's production:

a. Assists in scaling, cutting, rounding, panning of dough.

b. Assists in proofing and baking of the product.

c. Cleans equipment after use.46. Packing of the products after baking or frying:

a. Responsible for packing the donuts accurately by stores.

b. Lines, labels, and cleans boxes for the night's delivery.47. Cakeroom Area - completes the refrigerated run for the night, sets up the room for the cakeroom (day shift) production.